Scallops pair beautifully with sweet summer corn and tomatoes, made creamy with Boursin cheese. Just 6 ingredients, not counting salt, pepper, and olive oil.
Scallops with Corn and Tomatoes
This scallops and fresh corn recipe is the perfect meal to eat in the summer! It’s a restaurant-quality dish that takes just minutes to make and is elevated with in-season produce. They say food that grows together goes together, which it’s so true. All of the produce came right from my garden or farmers market. More recipes using summer corn, try my Corn Tomato Avocado Salad, Mexican Corn Salad, and Corn Chowder.
How do you make a good sear on a scallop?
Here are the two most important things to do to ensure a good sear on a scallop:
- Pat Dry: Rinse off the scallops in case there’s any sand on them and then pat them dry with a paper towel. If they’re too wet, they will steam instead of sear.
- Hot Pan: Cook the scallops in a really hot skillet. Once it is heated, add the scallops but don’t touch them until you’re ready to flip them.
How Long to Cook Scallops
Scallops cook in under five minutes. Sear them for a few minutes until the bottoms form a caramel-colored crust, about 2 minutes. Then turn them over and cook for another minute or so until the centers are slightly translucent and the bottoms are seared.
How to Make Creamy Corn
Now that we’ve covered how to cook scallops, let’s talk about this creamy corn! There’s nothing better than in-season corn. Take it to the next level and mix it with some Boursin cheese – what could be better?
- To remove the corn from the cob, stand the cob up on a clean dish towel and run a knife down it. Then grab the ends of the dish towel and pour the corn into the hot skillet.
- Season the corn with salt and cook for a couple of minutes.
- Add the Boursin cheese and water and cook for another minute.
- Remove the corn from the heat and stir in the tomatoes.
Variations
- Don’t like scallops? Use shrimp instead.
- Don’t have fresh corn? Sub frozen corn.
- No chives? Try basil or rosemary.
- No cherry tomatoes? Swap them with grape tomatoes.
Your comments are helpful!! If you’ve tried this scallops and corn recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below! I would love to hear your thoughts, variations and feedback. And if you took some photos of it, share it with me on Instagram so I can re-share on my stories!
More Summer Corn Recipes You’ll Love:
- Summer Cavatelli Pasta with Corn, Tomatoes, and Zucchini
- Mexican-Inspired Grilled Corn Salad with Cotija
- Grilled Flank Steak with Black Beans and Corn Salsa
- Baked Corn and Crab Cakes
- Corn Tomato Avocado Salad
Seared Scallops with Creamy Corn, Tomatoes and Chives
Ingredients
- 3 cups corn, fresh or frozen (from 4 large ears)
- 1/2 cup Boursin cheese, garlic and herb or chive
- 12 cherry tomatoes, halved
- 16 large sea scallops, about 16 oz
- 2 teaspoons salted butter
- 1/2 teaspoon kosher salt
- black pepper, to taste
- 1 teaspoon olive oil
- chives, for garnish
Instructions
- Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to taste.
- Heat a large skillet on a high heat. When pan is hot, melt the butter and place the scallops in the pan.
- Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
- Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook.
- Remove from the pan and set aside on a warm plate.
- Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook, until just about tender, 2 to 3 minutes.
- Add the Boursin cheese and 3 to 4 tablespoons water and cook, 1 to 2 minutes more, stirring.
- Remove from heat, stir in the tomatoes and divide on 4 plates. Top with scallops and fresh chives, for garnish.
Last Step:
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Notes
- Don’t like scallops? Use shrimp instead.
- Don’t have fresh corn? Sub frozen corn.
- No chives? Try basil or rosemary.
- No cherry tomatoes? Swap them with grape tomatoes.
I just made this tonight and I loved it. It ended up only making 3 helpings for us as the man of the house has a large appetite. I will definitely be making this again and perhaps even doubling the recipe so that I may enjoy leftovers for lunches. I was surprised by how quickly and easily it came together and looked as great as it tasted!
Do we need to cook the corn first if it’s off the cob?
This was quick and fabulous! I used shrimp due to the cost of scallops, tomatoes and chives from the garden. Delicious! Next time I will try a bit less water, as the sauce was a bit too runny for our taste. Definitely going in our rotation. I served with a snow pea, cucumber, avocado slaw.
It was absolutely delicious! I made mine with tiny scallops and sundried tomatoes because that’s what I had. Soooooooo good!
Chic comfort food! This is absolutely delicious. Fresh summer corn with cherry tomatoes from the garden. Scallops are pricey these days but so, so worth it.
This was so delicious & fresh tasting! We paired with a mixed green salad & crusty bread. My husband said, “What you made tonight would impress guests!” Lol! So thank you for simple, delicious, skinny recipes that always please. Well done… AGAIN! 😋
Great date night meal and so easy to make!!
This is another restaurant quality meal! Thank you Gina! So easy to make and soooooooo good!
Glad you enjoyed it!
Any ideas for making this dairy free? Would coconut cream work if I thickened it? This sounds amazing but I can’t do cheese 😢
Any ideas for making this dairy free? Would coconut cream work if I thickened it? This sounds amazing but I can’t do cheese
Wow all I have to say is AMAZING!! I will certainly be making this again. My husband and I loved it!
So glad!
Would love to make this, but not a fan of corn. Suggestions for other substitues?
Do you think this would be fine if eaten at room temperature or even cold? I am going for a day at the lake and thought this would be yummy but it’d have to be eaten cold. Thanks!
I want to try this recipe this week (just saw it today) but don’t have boursin cheese do you think feta would work?
I think Alouette or whipped cream cheese would work well. Not sure about the feta.
So easy. So delicious and kid friendly. I made this with shrimp exactly according to directions except used 1.5 pounds of shrimp and 6 ears of corn and a few more tomatoes to feed a family of 6. There was plenty of sauce. This recipe would be good for company.
I can see myself making this dish again and again. It was just that good! The only variation I made was as another reviewer suggested, to roast the tomatoes separately with olive oil, salt and pepper prior to adding to the corn. Gives it another layer of flavor. Fabulous! .
This is fabulous! So easy and fast to make. Restaurant type of meal- a high end restaurant!
This recipe is SO good. I flipped my scallops too early so didn’t get the nice sear and I don’t think Iused enough of the Boursin because it was a little watery but it didn’t matter because it was so tasty.
I think I’ll try with shrimp next week!
Do you need to boil the corn first on the cobs?
No, it gets cooked in your skillet after the scallops.
This is DELICIOUS!! I made it with shrimp and in place of Boursin I used laughing cow garlic and herb cheese. I also roasted the tomatoes in the pan for a couple of minutes before removing from the heat. It was so good I ate 2 servings!!! I will definitely be making this again!
I made this last night, delicious and so easy!
Made Friday night and it was excellent. I used half the cheese to cut points, and it was still delicious! Thank you for always giving us new options!